Menu

The Garden Room

  • Breakfast: 7:30 AM to 10:30 AM | Daily

  • Brunch: 10:30 AM to 2 PM | Saturday & Sunday

  • Lunch: 11 AM to 2 PM | Monday – Friday

  • Dinner: 5:30 – 9:00 PM | Friday & Saturday

  • Book here

  • Menus are subject to change

Menus at Mayflower Inn & Spa are seasonally driven. Dishes and ingredients are subject to change with seasonality.

Juices & Fresh Fruit

  • orange juice | 11

  • grapefruit juice | 9

  • green vitality | 14

  • red radiance | 14

  • turmeric tonic | 14

  • fruit plate | 12

    chef’s seasonal selection

Coffee & tea

  • coffee urn | 9

  • americano | 9

  • espresso | 9

  • double espresso | 13

  • macchiato | 9

  • cappuccino | 11

  • latte | 11

  • tea | 9

    harney & sons fine tea, millerton, ny

To Start

pastry basket

  • three of our daily pastries
  • 23

sourdough

  • cultured butter
  • 10

overnight oats

  • goji berries, coconut
  • 14

yogurt parfait

  • greek or coconut yogurts, seasonal jam, pecan granola
  • 12

acai bowl

  • raspberries, almond butter, hemp seeds, coconut, cacao nibs
  • 16

avocado toast

  • aleppo pepper, alfalfa sprouts, sunflower seeds, pickled red onion, sourdough
  • 18

raven & boar sausages

  • apple mostarda, fermented brussels sprouts, polenta
  • 18

crab fritters

  • green goddess, horseradish, lemon

  • add benton’s country ham | 9

  • 24

Soups & Salads

Protein add ons

  • chicken

  • sea trout

  • prawns

soup of the day

  • seasonal choice
  • 16

chopped kale & avocado

  • sunflower seeds, fennel, cucumber, red onion, citrus dressing
  • 22

mixed greens & herbs

  • goat cheese, house vinaigrette
  • 18

Aviator Caesar

  • seeded parmesan crisp, romaine, pickled red onions, bottarga
  • 24

grain bowl

  • farro, freekeh, lentils, apples, squash, brussels sprouts, garden herbs, sherry vinaigrette
  • 22

Mains

Eggs in Purgatory

  • spicy tomato sauce, feta, sourdough toast
  • 23

eggs benedict

  • crab cakes, hollandaise, english muffin, mixed greens
  • 26

sourdough waffle

  • whipped mascarpone, citrus-vanilla marmalade, hibiscus sugar
  • 21

chefs frittata

  • seasonal selection, mixed greens
  • 19

mayflower breakfast

  • thick cut bacon, sausage, avocado, two eggs, breakfast potatoes, toast
  • 31

hudson valley breakfast

  • smoked salmon, hard boiled egg, cream cheese, pickled red onions, capers, bagel
  • 33

lobster roll

  • connecticut or maine style served with house made chips

  • 40

  • add ossetra caviar | 38

mayflower cheeseburger

  • gruyere cheese, caramelized onion aioli, pickled, french fries
  • 32

beet reuben on rye

  • pastrami spiced beets, sauerkraut, thousand island dressing, pickles, french fries
  • 24

pan seared sea trout

  • celery root puree, cauliflower, kale, wild rice, pomegranate port sauce
  • 36

brick pressed chicken

  • parsnip puree, brussels sprouts, red pearl onions, rosemary au jus
  • 36

Sides

two eggs

  • 8

Thick Cut Bacon

  • 10

maple sausage

  • 10

Turkey Bacon

  • 10

sauteed greens

  • 8

breakfast potatoes

  • 8

toast

  • sourdough, multigrain, white
  • 4

bagel

  • plain, everything, cinnamon raisin
  • 7

*Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk of foodborne illness.

CONNECTICUT | 118 Woodbury Rd, Route 47, Washington, Connecticut, 06793
Reserve